Description
This Slow Cooker Chickpea Curry is an easy, budget-friendly vegan meal packed with chickpeas, bell peppers, coconut milk, and warming Indian spices. Simply add everything to the slow cooker and enjoy a rich, flavorful curry perfect for meal prep.
Ingredients
- 1 medium onion, finely diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 large garlic cloves, minced
- 1-inch piece fresh ginger, peeled and minced
- 2 tablespoons tomato paste
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 (14 oz) cans chickpeas, drained and rinsed
- 1 (14 fl oz) can coconut milk
- 2 cups baby spinach
- Fresh coriander, for garnish
Instructions
- Add onion, bell peppers, garlic, ginger, tomato paste, garam masala, cumin, coriander, turmeric, salt, and black pepper to the slow cooker.
- Add chickpeas and coconut milk, then stir well to combine.
- Cover and cook on HIGH for 3 hours.
- Stir in the baby spinach and cook for an additional 5 minutes until wilted.
- Taste and adjust seasonings if needed.
- Garnish with fresh coriander and serve over rice or with naan bread.
Notes
- This curry is vegan, dairy-free, and meal-prep friendly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months.
- Add extra chili flakes if you prefer a spicier curry.
- Prep Time: 10 minutes
- Cook Time: 3 hours 5 minutes
- Category: Curry
- Method: Slow Cooker
- Cuisine: Indian